The low salt soy sauce was produced by partly replacement of salt with ethanol in liquid state fermentation for 55 d.

This article explored the technology conditions of producing packing fermenting laver pickle of low salt, and researched the influence factors to pickle texture such as different salt density, stiffening agents, scald temperature and time, result showed the optimization conditions is 4% NaCl, hardening treatment 40 min of 0.

Preparation of low salinity, boneless and massive ham;

The differences of the whole protein(under 40 kD) expression profiles in Sinonovacula constricta hemolymph after shot-term treatment of low salinity are detected using two-dimensional electrophoresis and image analysis software,The peptide mass map is obtained with MALDI-TOF-MS,A novel protein or polypeptide is identified by database retrieval.

Effect of low-concentration salt treatment on drying of sliced tilapia with hot air;